Well, I’m not sure if these are your favourites but Lucas Hollweg has listed them as his in the Sunday Times today. What one’s looking for in terms of much-loved recipes is reassuringly familiar wines. Just envelop yourself in a culinary comfort blanket . . .
 
A bowl of beef stew with pickled walnuts
Don’t be distracted by the pickled walnuts - there aren’t enough of them to affect a wine pairing. This is basically a good rich winey stew served with wickedly rich buttery mash and as such would make a good partner for almost robust red. My own preference would be something from the Rhone or southern France like a Gigondas but no-one would complain about a good bottle of Bordeaux.

Roast chicken with aioli
Roast chicken has the virtue of partnering almost any wine you love - a white burgundy, a Chianti Classico, almost any good Pinot Noir . . . The accompanying aioli though suggests a dark seductive red from Provence like the organically grown Domaine Richaume (Cabernet tastes different in this part of the world) or even a strong rosé like Tavel.

Spaghetti carbonara
Normally I’d suggest a straightforward Italian white such as a Soave with a spaghetti carbonara (you need a glass in the recipe) but as it also has an indulgent amount of cream, I think you’d find an oaked cool-climate Chardonnay would work even better

A scoop of coffee ice-cream
I wouldn’t attempt to pair this with wine but it would be great with a chilled shot of Frangelico (a hazelnut-flavoured Italian liqueur)